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I can't add anything new to the carbon steel recommendations, but you might want to look into carbolose flour. It supposedly has 80% less carbohydrates than regular flour, and might allow your wife to have her pancakes in the morning:

those are not bad pans. a trick to those is put them in a 400 degree deep fryer and it will make seasoning them much easier.

i prefer cast iron for almost anything. if you are just looking for something that doesn't stick, any non-stick omelette pan will work from sears or bed,bath,and beyond. it sounds like a little more practice will do you wonders.

it takes people a long time to learn correct heat and oiling techniques to make great omelettes. check out a few youtube videos and consider keeping you pans and save some money

Couple questions -
A: would you specifically recommend the Blue Steel pan or would any of their carbon pans do just as well?
B: where would I look for a good vendor?

Sweet, I'd never heard that before.

They have 2 lines of product, I have never used the heavier and 10X more expensive one but did hear very good things from a couple of pro's who were in JB prince when I purchased one of mine.They were over the moon about them.

I have both the force blue and carbone plus, i would suggest the blue line since it's easier to care for and will work better with your flat top range since it's thinner. you can get them pretty cheap from costplus world market. they go on sale from time to time. i picked up the force blue crepe pan for 9 bucks the last time they were on the cheap.

those are not bad pans. a trick to those is put them in a 400 degree deep fryer and it will make seasoning them much easier.

i prefer cast iron for almost anything. if you are just looking for something that doesn't stick, any non-stick omelette pan will work from sears or bed,bath,and beyond. it sounds like a little more practice will do you wonders.

it takes people a long time to learn correct heat and oiling techniques to make great omelettes. check out a few youtube videos and consider keeping you pans and save some money

gotcha, I kept having problems with burning and sticking no matter how hot I let it get so I assumed it was either technique or temp control